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A bowl of Fresh Dill Chicken Salad

Fresh Dill Chicken Salad

  • Author: Chaunté Truelsen
  • Prep Time: 20 minutes, plus time to chill in the refrigerator
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 1/2 cups 1x
  • Diet: Gluten Free


Fresh Dill Chicken Salad is light, yet satisfying! Enjoy this dish in a variety of ways– with a side of greens, in a wrap, on a rice cracker, or as is.



  • 1.5 lbs of chicken breast (this comes out to about 4 cups, cooked and diced)
  • 34 medium celery stalks (approx. 1.5 cups, small diced)
  • 1 apple
  • 1 cup of plain dairy-free yogurt
  • 2 tbsps of olive oil or grapeseed oil
  • 1 tbsp of dairy-free milk
  • 1 tbsp of lemon juice
  • 23 tbsps of fresh chopped dill
  • 1/2 salt (add more to taste, if needed)
  • 1/41/2 tsp of ground pepper
  • optional toppings– parsley, green onions, almonds, walnuts, or pecans


  1. Preheat oven to 450 degrees F. Drizzle oil over chicken breasts and season both sides with kosher salt and ground pepper. Rub oil, salt, and pepper into chicken and spread them out onto a lined baking dish, roasting pan, or rimmed baking sheet with parchment paper. Bake for 15-20 minutes, or until the internal temperature of the chicken is 165 degree F (no pink in the middle, juices running clear). Let chicken rest for 5 minutes after cooking.
  2. While the chicken is resting and cooling, start dicing the celery and apple, and finely chopping the fresh dill. I prefer small diced celery in this recipe, but you can cut into larger pieces if you prefer or to save time. Add the cut up ingredients to a medium-sized mixing bowl. Once the chicken is slightly cooled, dice it and toss it in with the other ingredients in your mixing bowl.
  3. In a smaller mixing bowl, combine the dairy-free yogurt, milk, and lemon juice. Add this mixture to the ingredients in your medium-sized mixing bowl and combine.
  4. Season with salt and pepper and let it chill in the fridge for 10-15 minutes. Top with fresh herbs, chopped almonds, or pecans.


  • Approx. 5 FPs per servingFP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
  • If you have trouble digesting apple, try peeling it or reducing the amount you add
  • Since this recipe is Fast Tract Diet inspired, I do use a small amount of lemon juice. Feel free to reduce the amount or omit altogether, if preferred
  • Dairy-free yogurt in this recipe can be substituted with a homemade or quality store-bought mayo
  • This recipe stays good for about 3 days in the fridge
  • Category: Mains
  • Method: No-cook
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 187

Keywords: dairy-free, chicken salad, dill, yogurt, apple, celery